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LEMON LIME LAYER CAKE

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If you know me at all then you know I can eat cake anytime of the day, month or year. And finding an excuse to bake and then eat cake is a talent of mine. Really, ask my kids. I could live off chocolate cake (I really could) and friends I make the best chocolate cake ever!

With being spring and almost summer the lemon and lime combination is just perfect for upcoming barbecues, parties and get-togethers.

This Lemon Lime Cake is just stunning and make an absolutely perfect centerpiece to any table.

I was never really a huge lemon or lime fan of anything. I mean I could eat a lemon poppyseed cake or muffins but I wouldn’t go out of my way to find or make one.

That all changed when I started dating my hubby and his obsession of limes. Literally I remember the first time he ordered a water on a date with a cup of limes. I thought it was odd.

He proceeded to grab a packet of sugar and then squeeze all the juice from the lime wedges into his water. I was so embarrassed because why not just order a Sprite and add some limes? He hates soda though, really any carbonated drinks. Weird I know.

Anyway, after 14 years I will be honest I still get a little embarrassed. With that said the one good thing that came out of this, is that I love limes now too.

Homemade limeade – yum! Lemon lime cake – yum! Key Lime Pie – yum.


Ingredients

  • Lemon Cake:
  • 1 cup 2 sticks unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour spooned and leveled, plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 1/2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup fresh lemon juice
  • 1 cup low-fat buttermilk
  • Lime Buttercream:
  • 7-8 cups confectioners' sugar
  • 2 limes juiced
  • 6 tablespoons lime zest
  • 1 cup butter softened to room temperature
  • 8-10 tablespoons milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly spray with baking oil and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  3. In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 cups sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined.
  4. Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan.
  5. Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.
  6. While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
  7. 2 Layer Cake - Evenly spread the filling on top of the bottom layer, then add the second cake on top.


thanks done share recipes to : https://www.dashofsanity.com/lemon-lime-layer-cake/
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